I live a 5-minute walk to the grocery store, which is very convenient for someone who doesn't like to plan. The idea of going to the grocery store Sunday evening and getting enough food to last for the entire week seems smart and a good use of time, but totally unreasonable for me. I've tried that plan a few times but rarely do I ever have a list of things to purchase, or even a list of recipes to make beforehand. If I do go for a big shop I'm almost always hangry because that's the only time I would be delusional enough to venture to the store (with the car) on an empty stomach. My trip usually goes like this: walk around the grocery store and throw random delicious and often unhealthy things into the cart. It's even worse if I go with Brent because he is a junk food enabler. Our trip usually lasts a few hours and costs around $300. When we return home, we'll put all of the food away and then stand in the kitchen staring at each other thinking 'great, now what should we make for dinner' but never actually say it out loud, because that just sounds ridiculous. Don't get me wrong, we usually have a blast when we partake on one of those adventures, but it's so not productive.

When I do plan a meal I am one of those - oh that picture on Pinterest of the cauliflower gratin looks really good, I'll just run to the grocery store get some ingredients and make it tonight - kind of planner. I hear from everyone who has a child, even strangers, that my fly by the seat if my pants strategy will need to change. There's a little big part of me that likes living on the edge though, the spontaneity, not knowing what the next day is going to bring, or what I am going to eat.

Since starting my blog, one skill that I've developed along the way is the ability to pull together a meal from whatever's in the fridge. With my inability to plan, this is a skill that I take seriously. This taco salad is a result of my rummaging through the fridge and pantry throwing together some of my favorite ingredients. I love this salad because it's light yet filling. It's super healthy with a whole lot of crunch. Taco salads are one of my favorite meals to throw together because I almost always have the appropriate ingredients in my fridge. For this salad, I used cherry tomatoes, red pepper, lettuce, sweet corn, black beans, avocado, shredded Mexican style taco cheese, and tortilla strips. I topped it with a honey lime dressing and a dollop of sour cream. This salad is probably one of my favorites. So many of my favorite ingredients in one bowl working harmoniously together. It's light and refreshing, yet substantial enough to keep you going for hours. It's the type of meal that you just feel so good after eating.

Thanks to the folks over at Kraft for sponsoring this post. All thoughts and opinions are my own.

Be sure to check out the Kraft Product Locator to find ingredients near you.

recipe

VEGETARIAN TACO SALAD WITH A HONEY LIME DRESSING

serves 4 as a main

prep time: 20 minutes

cooking time: n/a

dressing:

4 tbsp light-tasting oil (canola or rapeseed oil)

2 tbsp lime juice

2 tbsp honey

1/2 tsp salt

salad:

8 cups lettuce (romaine, leaf, or head) chopped

1 - 15 oz can black beans, rinsed and drained

2 cups corn, frozen or fresh

2 cups cherry tomatoes, halved

1 red pepper, sliced thinly

1 cup Kraft shredded Mexican -style taco cheese

3 green onions, sliced

1 avocado, quartered

1 cup tortilla strips

1/2 cup sour cream

salt and pepper to taste

In a small jar with a tight-fitting lid, combine the dressing ingredients. Shake to combine.

In large salad bowl, combine the lettuce, black beans, corn, tomatoes, and red pepper. Toss with the dressing.

Plate the salad into four bowls.

Sprinkle 1/4 cup cheese, chopped green onions, 1/4 avocado, and 1/4 cup tortilla strips onto each individual salad.

Finish with sour cream, and salt and pepper to taste.

Serve immediately.